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Sunday, January 13, 2013

Sarkkarai pongal / Sweet pongal (with moong dal ) / version2

Wishing all my readers,friends and relatives a very happy Pongal.!!!

Pongal is a harvest festival.Where the freshly produced rice is cooked with jaggery and served as a prasad for the "Sun " God.Usually, in our villages,pongal is cooked out of the house on a earthern pot on a brick stove.Since sugarcane is harvested along with rice,it is also served as prasd to God.I have already posted sweet pongal.This time,wanted to try a new version.So used moong dal along with rice.I have also added coconut pieces to the pongal.This gives a crunch to the pongal.Luckily got some sugar cane for this Pongal.Here,I have cooked rice and dal in a vessel,for time constraint issues,we can also pressure cook it.

Ingredients:

1.Raw rice - 1/2 cup

2.Moong dal - 1/4 cup

3.Jaggery - 1/2 cup

4.Milk - 2 cups

5.Cashews - 2 tbsp

6.Raisins - 1 tbsp

7.Coconut pieces - 1 tbsp

8.Cardamom pwdr - a pinch

9. Ghee - 3 tbsp

10.Water - 2 cups

11.Edible camphor - a pinch

12.Salt - a pinch

Method:

* Wash the rice and dal well.:Powder the jaggery .

* Take a pan,add water and bring it to boil.Now add rice and dal.

* When the rice and dal are 80% cooked,add hot milk to it.

* Cook the pongal well.It should be mushy.Because,after adding jaggery ,rice will not cook fast.

* When the rice is 90 % cooked,add the jaggery and give it a stir.

* Add salt a pinch,to enhance the sweetness of the pongal.

* Now add the coconut pieces to the pongal.I have also added butter for creamy texture.

* Meanwhile,take a pan and heat it with ghee.Fry the cashews till it turns golden brown.

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